Blueberry Bundt (There Is A Hole In This Cake)

Yesterday was my 39 week appointment, which confirmed this baby ain't leaving soon. The nurse asked if I was in any pain, and I gave her the "Well..." answer and went to go pee in a cup.

Note to everyone: do not leave a nurse hanging like that. She will find you and she will demand to know how you are feeling.

I was feeling fine, at that point. I was awake most of the night with a tightness across my abdomen, which was more persistent and annoying that particularly painful. Not contractions, and I'm not close to going into labor. The pain I had to think about (and then forget to mention to the nurse as my brain went into La-La Land on the scale) was my throat. I hesitated to mention it because I wasn't sure if it was pregnancy-related, but as I've never had tightening/slight burning before, I figured it had to be.

Acid reflux, anyone? At least, a very mild-mild case of it. But enough to make me not want to eat ANYTHING. Which most people can tell you is not a good thing. But my MIL told me she would eat bites of angel food cake and sip milk when she was preggo and had acid reflux. Which brings me to this week's greatest idea ever:

BLUEBERRY BUNDT CAKE, with special thanks to Martha Stewart - the bearer of delicious recipe ideas

{Now, if you've clicked on the link you'll see that it is actually blueberry-lemon bundt cake. For the sake of my throat/stomach, I omitted the lemon... for now.}

ingredients

2.5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature {I put them on top of the toaster oven 2-3 times, rotating sides}
1 cup packed light-brown sugar {I used part light, part dark}
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup plain greek yogurt [Chobain brand!] {Martha calls for sour cream} ... I also used more than a cup

2 cups blueberries {I used frozen and did not thaw beforehand}

instructions

{Natalie Merchant radio on Pandora is not required, but certainly enhanced this baking experience.}

I used my mixing stand (thanks, Aunt Joanne!) to cream the butter and sugars together first, then added one egg at a time. I added one cup of flour, mixed; scooped in some greek yogurt; mixed; one cup of flour, mix-mix-mix; the rest of the greek yogurt, mix; half cup of flour, mixy-mix; 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract and kept the mixer going.

Then, I removed the mixing top and plopped it in the sink. (Fine, I ate some of the batter first, then plopped it in ze sink.)

Now, this is where it gets tricky. The instructions say to fold the blueberries into the batter. I took this as, generously guesstimate 2 cups of blueberries into the mixing bowl and stir, stir, stir.

However, after spraying the bundt pan with nonstick butter spray, and the timer for the oven went off, and... I got impatient about putting it into the oven, so I stirred less than I should have. The only thing that happened was that there were more blueberries on the bottom of the bundt cake, but I think that is easily remedied if you, dear reader, took more time - or put the blueberries in half at a time, so ensure them to be better spaced out.

Here you go, in its raw glory {see, I could have folded the blueberries better}:

Then, 70 minutes later at 350:

(The recommended cooking time is 60-70 minutes on the lowest rack.)

After letting it cool in the pan, I covered it up and went to bed. In the morning, I had this for breakfast:

Consensus: delicious!